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| Cranberry Raisin Bread |
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2-2/3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 tsp. pumpkin pie spice
1/2 cup margarine
1/2 cup brown sugar
1/2 cup orange marmalade
3/4 cup reduced-fat cottage cheese, small curd
2 eggs, slightly beaten
grated rind of 1 lemon
grated rind of 1 orange
1/4 cup orange juice
1/2 cup golden raisins
1 cup cranberries, coarsely chopped |
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Stir together flour, baking powder, baking soda, salt and pumpkin pie spice; set aside.
In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly. Add flour mixture and stir until just moistened. Fold in raisins and cranberries.
Pour into a 9"x5"x3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and cool on a rack. |
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Makes 16 slices.
Nutrition analysis (per serving):
Calories: 209
Carbohydrate: 33 g
Protein: 5 g
Fat: 7 g
Fiber: 1 g
Sodium: 400 mg
Source: North Dakota Wheat Commission |
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